my big gift from my best friend Amoon....
Finlay it's saffron...
the importance of saffron:
Human cultivation and use of saffron spans more than 3,500 years[1][2] and spans cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine. Saffron is a genetically monomorphic clone[3] native to Southwest Asia;[4][5] it was first cultivated in Greece.[6]
The wild precursor of domesticated saffron crocus was likely Crocus cartwrightianus, which originated in Crete or Central Asia;[3] C. thomasii and C. pallasii are other possible sources.[7][8] The saffron crocus is now a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation.[9][8] If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged in late Bronze Age Crete.[10]
Humans may have bred C. cartwrightianus specimens by screening for specimens with abnormally long stigmas. The resulting saffron crocus was documented in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal,[11] and it has since been traded and used over the course of four millennia and has been used as treatment for some ninety disorders.[12] The C. sativus clone was slowly propagated throughout much of Eurasia, later reaching parts of North Africa, North America, and Oceania. Global production on a by-mass basis is now dominated by Iran, which accounts for some nine-tenths of the annual harvest.
https://www.google.com/search?sourceid=navclient&aq=f&oq=the+important+of+saffron&ie=UTF-8&rlz=1T4RNSN_enKW401KW403&q=the+important+of+saffron&gs_upl=0l0l1l906748lllllllllll0#hl=en&rlz=1T4RNSN_enKW401KW403&sa=X&ei=5dQJUKnmLYi90QWi2qXiCg&ved=0CGgQBSgA&q=the+importance+of+saffron&spell=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&fp=bd3d900b67aaf8c&biw=1366&bih=611
iknow it's not makeup but be Passion with me next post well be MAKEUP .....
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NICE YAAAAAAAAA I KNOW......
so what in side this amazingBasket...
first i have avanila cake yaaaaaaam...
then we have a drait fruit this is sooooo yamiiii and it's very good for these how looking for a good Snake and diet.....
the third pies is tadim Nat's it's Turkish Snake yuuuum
i looove food :p
number four is Turkish delight my mom live this and she open it before i take a picture :(
vimto,sun quick,olive oil and a Sweetness..
Rose water and bred....
Gilo and dates....
Finlay it's saffron...
Human cultivation and use of saffron spans more than 3,500 years[1][2] and spans cultures, continents, and civilizations. Saffron, a spice derived from the dried stigmas of the saffron crocus (Crocus sativus), has through history remained among the world's most costly substances. With its bitter taste, hay-like fragrance, and slight metallic notes, the apocarotenoid-rich saffron has been used as a seasoning, fragrance, dye, and medicine. Saffron is a genetically monomorphic clone[3] native to Southwest Asia;[4][5] it was first cultivated in Greece.[6]
The wild precursor of domesticated saffron crocus was likely Crocus cartwrightianus, which originated in Crete or Central Asia;[3] C. thomasii and C. pallasii are other possible sources.[7][8] The saffron crocus is now a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation.[9][8] If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged in late Bronze Age Crete.[10]
Humans may have bred C. cartwrightianus specimens by screening for specimens with abnormally long stigmas. The resulting saffron crocus was documented in a 7th-century BC Assyrian botanical reference compiled under Ashurbanipal,[11] and it has since been traded and used over the course of four millennia and has been used as treatment for some ninety disorders.[12] The C. sativus clone was slowly propagated throughout much of Eurasia, later reaching parts of North Africa, North America, and Oceania. Global production on a by-mass basis is now dominated by Iran, which accounts for some nine-tenths of the annual harvest.
https://www.google.com/search?sourceid=navclient&aq=f&oq=the+important+of+saffron&ie=UTF-8&rlz=1T4RNSN_enKW401KW403&q=the+important+of+saffron&gs_upl=0l0l1l906748lllllllllll0#hl=en&rlz=1T4RNSN_enKW401KW403&sa=X&ei=5dQJUKnmLYi90QWi2qXiCg&ved=0CGgQBSgA&q=the+importance+of+saffron&spell=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&fp=bd3d900b67aaf8c&biw=1366&bih=611
support me
follow me on twitter (@sara_susi)
instagram (susiCupcake)
0r email me (susiibeautyQ8@gmail.com)
love u all :**
